Ingredients for Basil Pine Nut Biscotti
- 1/2 cup pine nuts
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup packed fresh basil leaves
- 1 tablespoon lemon zest
- 2 large eggs
- 2 tablespoons milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
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How to Make Basil Pine Nut Biscotti
- Preheat oven to 350°F (175°C).
- Toast 1/2 cup pine nuts in a pie pan in the preheated oven for 8-10 minutes, or until lightly golden. Set aside to cool.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1/4 cup grated Parmesan cheese until light and fluffy.
- Beat in 1/4 cup packed fresh basil leaves, 1 tablespoon lemon zest, 2 large eggs, and 2 tablespoons milk until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the toasted pine nuts.
- Line a baking sheet with parchment paper.
- Shape the dough into a 15-inch long, 1/2-inch thick rectangle on the prepared baking sheet.
- Bake for 15 minutes.
- Reduce oven temperature to 325°F (165°C).
- Remove the dough from the oven and, using a serrated knife, cut the rectangle into 1/2-inch wide slices.
- Place the slices cut-side down on the baking sheet.
- Bake for another 40-50 minutes, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
2g
Fat
38g
Carbs
8g
